In a large bowl mix eggs and sugar for about 5 minutes until pale, fluffy and very creamy.

Add flour, cocoa powder, baking powder and salt at once and mix on slow speed until incorporated.

Then pour in olive oil, yoghurt and vanilla and mix through.

Fold in zucchini and chocolate.

Pour your mixture into your loaf tin(s) and bake for 65 minutes. Check if the chocolate bread is ready by inserting a wooden skewer. If there is still wet dough on the skewer leave it in the oven for longer. (mine needed 20 minutes more when baked in one loaf tin)

Hey there!

I did it last weekend, when we had such a nice weather and I was at my parents for the weekend. They have a beautiful backyard with hammock and all and I took the chance and made the pictures outside! I just looove them 🙂

Later that day I took a big slice of that cake and ate it in the hammock, with my godchild and her friend next to me. What an awesome lazy sunday!!

A light and delicious summer cake that's easy and quick to make - a win-win!!

Author: Kathrin @ ginger, lemon & spice

Recipe type: Cake

Serves: 12

Ingredients

850g (1.8 lb) of fruit (canned or fresh apricots or peaches, I used homemade canned peaches)

3 eggs

pinch of salt

6 tablespoons lukewarm water

100g (1/2 cup) sugar

1 teaspoon lemon zest

150g (1¼ cups) flour

1 teaspoon baking powder

1 tablespoon powdered sugar

Instructions

Prepare the fruit: Drain with sieve if it’s canned, or wash, peel and cut in big chunks if fresh. Preheat oven to 180° C (350° F). Prepare a springform (26cm in diameter) pan with baking paper. Just place the pan on a sheet of baking paper, circle around the bottom and cut it out. Butter the pan and place the circle of baking paper on the bottom.

Separate the eggs into two different bowls. The bowl with the egg whites has to be completely clean and fat free otherwise the whites won’t get stiff! Beat the egg whites with the salt and an electric mixer until they form stiff peaks.

Then beat the yolks with the sugar until creamy. You don’t have to clean up your beaters if you do it in that order! Add the water and whisk on very slow speed.

Add lemon zest, flour and baking powder and mix well. Then add the egg whites and whisk carefully per hand. Don’t overmix!! It should just be incorporated!!

Pour the batter into the pan and distribute the fruit on top. Bake for 25 minutes.

Let the cake cool for 10 minutes then remove the pan and sprinkle with powdered sugar. Let cool completely and enjoy!!

Notes

I used my mom’s springform pan and hers is 28cm in diameter. Because that’s a little bigger I had 4 eggs and adjusted the rest of the ingredients accordingly!

Hey there!

The week is finally over!! BIG SIGH OF RELIEF!!! It was such a long and hard week, having 4 exams to study for and not being even sure if I passed. But it’s over now!!!

I am feeling so much better already even if I still have another coloquial one next week.

So I thought it is finally the time to share another one of my scrumptious birthday cakes! My birthday was already 1,5 months ago but I still hadn’t the time to share this recipe with you. The Caramel Maple Bacon Cupcakes had to come first 😉

Here I have the Cherry Chocolate Cake recipe for you!! The cake was loved very much too, it was the one who had the fewest pieces left! 😉

Cherry Chocolate Cake

100g dark chocolate finely grated with a big knife ( just try to slice very thin slices of the chocolate, it will break into ‘grated’ pieces)

200g butter, softened (a little less then 1 cup)

175g (3/4 cup) sugar

1 package vanilla sugar (or 1 teaspoon extract)

1 pinch of salt

4 eggs

125g (1 cup) flour

1 teaspoon baking powder

100g grounded almonds (a little less then 1 cup)

Directions:

1. Put the cherries into a colander and drain well. If you want you can keep the sirup but it will not be used in the recipe. Preheat oven to 180°C (350°F).

Butter a springform pan well.

2. Beat butter and sugars with salt until foamy with a hand mixer. This may take a few minutes. Add eggs one by one, mix well in between.

3. Now add flour and baking powder. Stir the dry ingredients on top of the wet ones a little with a spoon to mix up. Then use your hand mixer to incorporate.

4. Finally add chocolate and almonds and mix.

5. Add a little bit of your batter into the springform pan and flatten with the back of a spoon. Put the cherries on top and take care that no one of the cherries touches the rim of the pan. Now add the rest of the batter on top (not all in one place – put big dollops all over the cake) and then spread it out and cover the cherries.

6. Bake the cake for 45 minutes. When wooden skewer comes out clean the cake is ready. Let it cool for 20 minutes and then remove the springform pan.

7. Sprinkle powdered sugar on top of the cake with the help of a small colander. Let cool completely and Enjoy!! 🙂

Happy Good Friday to all of you!!

I hope you have a great easter-weekend with lots of love from your families! 🙂

Is your easter menue set already? Did you have the right idea for the decoration yet? Maybe you need some more inspiration on what you could do and make?

Then you should read on!!

I am going to share some easter food ideas and easter decorations with you, that I found on the internet while I was having a look for myself. I thought I have to show them to you too, because they are worth to be seen!

Hello everybody!

So last wednesday was my birthday! I am 26 years old now.

Some of you may think: Oh my, this is very old, and some might think: I hope I was that young again 😉 For me age is not important at all! I just don’t care! I am living with the lines of: You’re always as old as you feel!! I have good friends that are a lot younger or older than me, and I also had bad friends who were the same age. In my opinion age does not tell you i you are on the same wavelength, so it doesn’t count!

Last wednesday I had a little birthday party. I like having birthday parties, because I like to cater for friends and family!! This year I had to stay in the city where I’m studying, so I could not celebrate with my family. I will do this the next time I am at my parents house! I invited friends from university and the choir I’m singing in. 10 friends came, celebrated and had cake with me! Everybody liked the cakes a lot, and we had lots of fun!!

Those were the cakes:

So after we ate and drank our cups of coffee and tea we went to the choir room and to the practice.

When I planed this little celebration I thought about baking two cakes and a batch of cookies. In the morning on my birthday I was very spontaneos and just baked one more, while the second one was in the oven. What I did was this Buttermilk Banana Bread! And I have to say – I liked all the cakes very much, but the banana bread just was the best!! I didn’t expect it to be at all, but I really really liked it. It was very moist and sooooo flavorful!! I didn’t think it would taste so much like banana 🙂 I even think about making it again for the big party with the family!!

I asked you on facebook, which of the three cakes you wanted to see on the blog today and you decided for my favorite one!! Great decision 🙂

But all the cakes were liked very much, everybody had their own favorite. Before the party I thought I baked way too much, but when I wanted to take the rest to the choir practice I was very surprised that there wasn’t much left! There is now better way of showing approval i guess 😉

2. First cream the butter in a bowl with a hand mixer for a bit, then add the sugar and whisk until well incorporated and creamy. Mix eggs in. Add mashed bananas, if used vanilla extract and buttermilk and mix the batter well

3. Now add flour, baking powder, salt and soda and mix on very slow speed. When all the white stuff is gone you can move on to a higher speed for a minute.

4. Put the batter into the loaf pan and then into the oven. Bake for approx. 60 minutes. When a toothpick comes out clean, it is ready.

5. Get the loaf pan out of the ofen and let it cool for 20 minutes. Then run a knife along the edges and loosen the bread. Put it out of the pan and onto a rack to cool completely. If you want you can decorate the cake with a little bit of glaze like I did. Just mix powdered sugar and the milk bit by bit until you have the consistency you like!

6. Enjoy – preferably with a lot of friends!! I can’t say how long it stays this beautifully moist because it was gone in a day!!